Slow-simmered beef ragu with the deep flavors of wine and garlic is served over homemade pasta with lemon and cracked black pepper worked right into the dough.
| Level: | Advanced |
| Total: | 4 hr |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 2 hr 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Ragu:
- 2 tablespoons vegetable oil
- One 5-pound bone-in beef chuck roast
- Kosher salt
- One 35-ounce can whole peeled tomatoes
- 2 cups Italian red wine, such as Chianti
- 1/2 cup red wine vinegar
- 2 tablespoons fennel seeds
- 12 cloves garlic, smashed and peeled
- 4 carrots, sliced
- 4 celery ribs, sliced
- 2 bay leaves
- 1 large onion, sliced
- 1 cup fresh flat-leaf parsley, roughly chopped
- Pasta:
- 2 cups semolina flour, plus more for dusting
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh cracked black pepper
- Grated pecorino, for serving
Instructions
- For the ragu: Preheat the oven to 350 degrees F.
- Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.
- Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)
- For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.
- Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.
- Copyright 2006 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 702 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 68 g |
| Cholesterol | 290 mg |
| Sodium | 1487 mg |
Reviews
I used star anise instead of fennel seeds. Very flavorful recipe and a good change from pot roast.